EZ-est Cheesecake Ever

I love cheesecake. I do not love the process involved. It either comes out a funny texture, uneven on the top, or falls apart. Even a lot of “no bake” recipes are complicated or use gelatin (which taste weird). So here is my no fail, no bake, cheesecake. 

EZ No Bake Cheesecake

cheesecake

mmm Strawberry version yum

What you need:

  • 2 teaspoons Vanilla extract (or as much as you want)
  • 2- 8oz blocks of cream cheese at room temperature
  • 1-14oz can of sweetened condensed milk
  • 20 sheets of graham crackers
  • 10 tablespoons butter melted
  • 2 tablespoons sugar
  • 1/4 cup lemon juice
  • Favorite canned or fresh fruit (optional)

 

How it’s done:

~Put your graham crackers in a resealable plastic bag and crush them with a rolling-pin until you have mostly fine crumbsMini Chef Crushing Graham Crackers
~Place crackers, sugar, and butter in a bowl and stir until everything is well combined.
~Press the mixture on the bottom of your pan and up about 2 inches up the sides.
~Put your crust in the freezer for at least 10 minutes while you make the filling
~Beat the cream cheese in a large bowl until it is smooth. This won’t happen if your cream cheese is cold.
~Beat in the condensed milk, lemon juice, and vanilla until completely combined and silky.
~Pour the filling in your cold crust and smooth the top with a spatula.
~Cover with Plastic wrap or lid and put in the fridge to set.
~If you can stand it let it sit for at least 2 hours. If not, it wont be as firm. (but it will taste as good) 
makes 1 deep dish cheesecake or 24 cheesecake cupcakes
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You can use any crust, fruit, and additions you want. I like chocolate cookie crust, blueberries, chocolate chips, or caramel sauce. You can even use left over chocolate chip cookies but, who ever has leftovers of those?
Is it going to taste exactly the same as baked cheesecake? No. but it is delicious, easy, and taste better than a lot of store bought versions. It’s so easy my kid not only eats it but she loves making it. So make your cake and eat it too! (one time won’t hurt, I promise)
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Blueberry cupcake version with icecream